Are you looking for a way to get more vegetables in your diet? A meal everyone will enjoy even your kids that is packed full of veggies? Look no further!! Try this gluten free, dairy free, grain free dish your sure to love!
For the Zoodles:
Zucchini (I would say about 2 medium zucchini per person)
Note: zoodles schrink quit a bit when you cook them!
Olive Oil for drizzling
For the Non-Dairy Coconut Cream Sauce:
3 cups full fat coconut milk
1/2 cup creamed coconut
2 tsp minced garlic
1 tsp italian seasoning
1 tsp fresh thyme
1 tsp fresh chopped sage
Garlic sea salt and pepper to taste
Start with Zucchini! I used about 9 for 4 of us. I had a little left over, which I always love. You can do so much with zoodles like add them to a stir-fry or throw them in your breakfast skillet! So many options!
Wash and cut the ends off.
Next, I put them in the Spiralizer. If you don’t have a spiralizer you can use a Julienne Peeler. This works very well and will certainly do the job!!
So 9 zucchini’s made this nice bowl of zoodles!
I put them in a strainer in the sink. I rinsed them with cold water and sea salted them liberally (don’t worry you are going to rinse the salt off of the zoodles!!). I let them sit for 15 to 20 minutes and then I rinsed them thoroughly. They are now ready to cook.
I put them in a pan with a drizzle of olive oil. Sauted them for about 5-8 minutes. I like them tender but not mushy.
They are now ready to serve!! I topped these zoodles with my dairy free coconut cream sauce. Oh ya and a couple of meatballs.
Recipes by Monica Bunning | Back On Track Integrative Wellness